A few years later, when we started planning our own wedding, of course this is the main entree that we wanted. We let our guests choose from a few different meat selections, but you can bet what the bride and groom had on their plates! It was just as good then as it was at that wedding when we first started dating so long ago. Check out what they are saying about this recipe over at All Recipes:
“This is one of the best comfort meals I have ever had. It is so creamy and delicious you won’t want to stop eating.”
You’ll have to force yourself away from the table when this is on your plate!
Ingredients
4 thick-cut pork chops
1 teaspoon Montreal steak seasoning, or to taste
1/2 cup Land O’ Lakes butter, divided
2 1/2 tablespoons Gold Medal all-purpose flour, or as needed
1 tablespoon dried basil
1 teaspoon instant beef bouillon granules
1 teaspoon freshly ground black pepper
2 cups milk
Instructions
Season pork chops on all sides with Montreal steak seasoning.
Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat.
Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes.
Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.
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Quick Tip: Bake at 350 for 1 hour instead of in the skillet.
Thanks again to All Recipes for this amazingly creamy and delicious recipe.